2.Drain
dal.Pour half of them into the food
processor.Add half the yogurt blended
with water and grind coarsely.Take
care not to over grind.

3.Repeat
until all the dal; is coarsely ground.Pour the mixture into a mixing bowl.

4.Add
the salt, hing, baking soda, citric acid, ginger and chillies.Mix well with the hands so the mixture
becomes light and fluffy.

5.Lightly
oil three 8-inch cake pans.Pour 1/3 of
the mixture into each pan. Arrange the pan on 3 tiers of a steamer and steam
about 5 minutes or until cooked.(The
tip of a knife inserted in the center will one out clean.) If you do not have a
steamer with several tiers,. Steam one pan at a time and repeat until all the
dhoklas are cooked.

6.Let
the pans stand outside the steamer briefly.Cut the breads into 1 ½ inch cubes and transfer top a platter.

7.Heat
the oil in a large skillet.When it is
almost hot add the mustard and cumin seeds.Cook briefly.

8.Add
the hing and water.Add the cubes of
bread (there will be more than one layer). Sprinkle with half the coriander and
grated coconut.Toss the pieces in the
skillet until they are all covered with spices.Leave on the heat for a few minutes until warm.Transfer the dhokalas to a platter and
sprinkle with remaining coriander and coconut. Serve with coriander chutney.

Serves 6-8

Stuffed
Bread with Dal Filling

(Mung
dal kachori)

Filling

1 cup mung dal; without skin,2
tsp ground chilli (optional)

soaked in water 4 hours1
tsp ground turmeric

5 Tblsp oil1 tsp hing

½ tsp mustard seeds2 Tblsp garam masala

1 ½ tsp mustard seedsJuice of 1 lemon

Salt½ coconut, grated

2 Tblsp ground cumin2 Tblsp raisins

1 Tblsp chop. Coriander leaves

Dough

1 cup all-purpose flourSalt to taste

3 Tblsp gheeVegetable shortening for frying

1.Heat
2 Tblsp of oil in a pan.Add ½ tsp
mustard seeds.Add washed dal.Add 1 ½ cups of water and salt.Allow to cook till the dal becomes tender
and the water is absorbed (about 25 minutes).Remove from heat and set aside.

2.Heat
the remaining 3 Tblsp of oil in a pan.Add cooked dal (from step 1) and keep stirring till dal becomes dry and
of golden color.Remove from heat and
let it cool.Add all the other
ingredients and mix well.

3.In
a bowl, mix the flour with melted ghee and salt.Make dough by adding water and knead well.Form balls the size of lemons and roll out
into rounds 3 inches in diameter.Fill
them with 1 Tblsp filling.Turn into
kachori shape by pulling up the edges to form a pouch with the filling
inside.Pinch the puch opening together
to seal.

4.Preheat
the oil and deep fry 4-5 pouches in vegetable shortening on medium heat.Do the same with the rest of the
kachoris.Serve with date sauce.

Yields 15-18
kachoris

Baked
Vegetable-Dal Cake

(Handavo
 No. 1)

1 ¼ cup cream of wheat 2 green chillies & 1 inch ginger,

¼ cup chick-pea flourground into a fine paste

¼ cup rice flour2 Tblsp chop. Coriander leaves

¼ cup wheat flour½
cup peas

4 Tblsp oil1 med.Potato
peeled & grated

2 cups yogurt1
cup grated zucchini

½ cup water or more 2 Tblsp oil

½tsp soda bicarbonate1
tsp mustard seeds

Salt to taste1
tsp sesame seeds

2 tsp sugar¼ tsp hing

1.In
a mixing bowl put the cream of wheat, chick-pea flour, rice and wheat
flour.Add oil,. Yogurt, water, soda
bicarbonate and salt and mix well.The
batter should be like a pancake batter consistency.Leave the batter for 12 to 14 hours for fermentation.

5.Bake
in a pre-heated 3000F oven for 45 minutes or until the top turns
brown.(Insert a knife in the center of
cake, when it comes out clean, it is done).

6.Serve
with chutney.

Serves 4-6

Chick-Pea
Flour Rolls

(Khandvi)

1 cup chick-pea flour (besan)Garnish

3 cups buttermilk3
Tblsp oil

1 tsp red chilli powder or2 Tblsp grated coconut

1 ½ Tblsp green masala1 Tblsp chop. Coriander leaves

½ tsp ground turmeric½ tsp mustard seeds

½ tsp hing½ tsp cumin seeds

Salt to taste½
tsp sesame seeds

1.Mix
chick-pea flour, buttermilk, red chilli powder, turmeric, hing and salt in a
heavy saucepan.Place pan on medium
heat,. Stirring constantly, for about 30 to 45 minutes.When mixture becomes thick, try spreading
one spoonful on a plate, when it can be lifted and rolled it is ready.

2.Spread
the mixture very thinly with the help of a spoon on a plain metal surface. When
cool, Apply very little oil on your fingers and roll the mixture as tightly as
possible.

3.Cut
the roll into small pieces and arrange on a platter.

4.Sprinkle
grated coconut and coriander leaves.

Garnish:

1. Heat the oil in a pan.Add mustard seeds, cumin seeds the sesame
seeds and allow to pop.Remove from
heat and pour over Khandvi and serve.

Serves 4-6

Deep
Fried Filled Pastries

(Samosas)

Pastry

3 cups all-purpose flour3 Tblsp ghee

1 tsp salt¾-1 cup water

Filling

2 boiled potatoes (1/2 pound)½ cup boiled fresh green peas

2 Tblsp vegetable oil(about ½ pound unshelled)

2 tsp scraped, finely1 tsp salt

chopped ginger1 Tblsp
finely chop. Coriander

1 tsp fennel seeds ½
tsp garam masala

¼ tsp cumin seeds 1/8
tsp hot red pepper

¼ tsp turmeric 2
tsp amchur powder

Pastry

1.In
a deep bowl, combine flour, salt and ghee.With your fingertips,. Rub flour and ghee together until they look like
flakes of coarse meal.Pour ¾ cup water
over the mixture all at once,. Knead together vigorously, gather dough into a
ball.If dough crumbles,. Add up to 4
Tblsp water, a Tblsp at a time until the particles adhere.

2.On
a lightly floured surface,. Knead the dough by folding it end to end,. Then
pressing it down and pushing forward several; times with the heel of your
hand.Repeat until the dough is smooth
and elastic (about 10 minutes). Gather into a ball, brush lightly with
vegetable oil,. Set in a bowl and drape a damp kithen towel over the top to
keep the dough moist.(Covered with the
towel, it can remain at rook temperature for 4 top 5 hours.)

Filling:

1.Peel
and cut the potatoes into tiny cubes.

2.In
a heavy saucepan or skillet,. Heat the vegetable oil over moderate heat. Add
the cumin seeds and when they brown, add ginger.Stirring constantly, fry for about 1 to 2 minutes.

3.Stir
in fennel seeds and turmeric.Add the
potatoes,. Peas, salt and coriander leave. Reduce the heat to low.Cover the pan tightly and cook for 5
minutes.

4.Remove
pan from heat.Stir in garam masala,
red pepper and amchur powder. Taste for seasoning.Put in a bowl and to cool; to room temperature before using it.

Shape and Fillthe Samosas two at a time in the following
way:

1.Pinch
off a small piece of dough and roll into a ball about 1 inch in diameter.(keep remaining dough covered.) On a lightly
fouled surface, roll the ball into a 3-inch round.With a pastry wheel or small knife, cut the round in half.Moisten the straight edge with a pastry
brush or finger dipped in water.Shape
each semicircle into a cone, fill with 1 ½ tsp of filling.Moisten and press top edges closed.(Covered with foil or plastic wrap, the
pastries may be made ahead of time and kept for 2 to 3 hours.)

3.Preheat
oven top 2000F line a large baking dish with double thickness of
absorbent paper towels.

4.Deep
fry Samosas 4-5 at a time for 2-3 minutes or until golden brown.When done, put them in lined dish and keep
warm in oven.

5.To
serve, mound samosas on a platter.Accompanied with chutney in a separate bowl.

Yields about
60 samosas

Vegetable
Fritters

(Bhajias)

1 small cucumberBatter

2 small potatoes2
cups chick-pea from (besan)

2-3 cabbage leaves ¼ tsp hing

1 small zucchini¾
cup water

1 bananaSalt to taste

3-4 spinach leaves

Oil for deep frying

1.Wash
and slice vegetables thin, except for cabbage and spinach leaves, which are cut
into 1 inch squares.

2.Combine
batter ingredients.Add enough water to
make batter of pancake consistency, or slightly thinner.

3.In
a wok or deep fryer,. Heat oil until very hot.Lower heat.Test the oil by
dropping a drop of batter into the oil, it will rise to the top immediately if
the oil is of correct temperature.

4.Mix
1 tsp of the hot oil into the batter top make the Bhajias crispy.

5.Dip
the vegetable pieces into the batter.Make sure the batter covers the vegetables thoroughly.Drop 4-5 pieces in oil at a time.Fry until brown.Continue until all the vegetables are fried.Drain on paper towels.Serve with mint chutney.

Serves 4-6

Dal
Ball with Yogurt

(Dahi
pakodi)

Batter Sauce

1 cup udad dal4 cups whipped yogurt

2 Tblsp finely chopped green1
cup water

pepper (use chilli pepper or3
tsp sugar

sweet green pepper)1 tsp salt

½ tsp salt2 Tblsp oil

Water to blend2 tsp mustard seeds

Oil for deep frying 2 tsp udad
dal

10 dried curry leaves

3 Tblsp finely chopped

coriander leaves

Batter

1.Clean
dal and wash thoroughly.Soak in water
to cover for 4 hours.

2.Strain
dal and place in a blender.Adding just
enough water to facilitate blending, grind to a coarse consistency.

1.Place
whipped yogurt in a large bowl.Mix to
a smooth sauce with a mixer.Add sugar,
salt and stir still blended.

2.Heat
oil in a small saucepan.Add mustard
seeds and when they begin to pop, add udad dal and curry leaves.As soon as the leaves brown, add the mixture
to yogurt and stir to blend.(Udad dal
will turn slightly pink. Do not allow it to brown.)

To assemble savory

1.On
low heat, heat 3 incase of oil in a wok or deep fryer.

2.Using
your fingertips or a spoon, take a Tblsp of dal mixture and gently ease it into
the heated oil.Fry only 5-7 balls at a
time.They will puff to twice their
size and should not be crowded in the wok.Turn the balls gently in oil with a slotted spoon to brown evenly on all
sides.

3.When
the balls are brown, put them in a bowl of cold water.Let them soak for 5 minutes.Gently remove balls from water and press
them between your two palms to remove any oil or water.Place dry balls on a platter.

4.Repeat
steps 2 and 3 until all balls are done.Place the yogurtsauce on the
balls.

5.Garnish
with coriander and chill in refrigerator before serving.

6.Serve
3-4 balls with a liberal quantity of sauce in individual bowls, topped with
date sauce.

Yields approximately 45 1 inch
balls

Potato
Rolls

(Bhakharvadi)

Dough

1 cup whole wheat flour2 Tblsp ghee

¼ cu unbleached white flour¼ tsp salt

½ cup water (approximately)

Filling

1 pound mashed potatoes2 tsp amour powder

4 Tblsp gheeSalt to taste

2 tsp cumin seeds 1
Tblsp chop. Coriander leaves

1 green chilli, chopped small1
tsp garam masala

2 tsp ginger rootOil for deep frying

Dough

1.Sift
flour and salt into large bowl.Add
ghee and mix with fingertips until; flakes are formed. Add water, gather the
flakes and make a soft dough by kneading.The dough should be like a pie dough.

7.In
preparation for deep frying,. Heat 3 inches of oil on low heat in a wok or deep
fryer.

8.Repeat
steps 2-6 with remaining portion of dough.

9.Deep
fry the slices, 5 or 6 at a time, until; golden brown.Drain on paper towels and serve warm or at
rook temperature with coriander chutney.

Yields approximately 26 pieces.

Stuffed
Crepe

(Puda)

Puda Stuffing

1 cup mung dal2 cups boiled green peas

¼ cup udad dal½ coconut, grated

2 tsp ground chillies and
gingersCoriander leaves

Salt to taste2
tsp garam masala

Oil as required Salt
to taste

1 Tblsp oil

1.Wash
and soak dals together in water 2-3 hours.

2.Drain
water and grind into fine paste in an electric blender using very little water.

3.Add
chillies,. Ginger, and salt to batter, allowing them to ferment for 4-5 hours.

4.Heat
a non-stick skillet; and lower heat to medium.Pour a few spoonfuls of batter in skillet and spread with a spoon (like
a crepe about 6 inch in diameter). Pour 1 tsp oil around the crepe and let it
browns on the bottom.Browning
indicates end-point for turning over; brown on other side and place on a
plate.Do the same with rest of the
batter.

5.Mash
the peas and cook with very little oil for 2-3 minutes.Add grated coconut, chopped, coriander
leaves, garam masala and salt and mix well.Remove from heat.

6.Spread
1 Tblsp pea mixture on each crepe and form a roll.Do same with all crepes.Serve with date sauce and mint chutney.

3.Pinch
out 24 balls.Take 2 balls and roll
each into 3 inch rounds.Sprinkle rice
flour on one round, place the second round over it and press together. Roat
lightly on both sides on a griddle or cast-iron pan.Remove when half done and separate when still warm.It will separate easily.Cut the rounds in half.

To assemble

1.Take
one half of a round and with a pastry brush dipped in a water moisten the
straight edge of the semicircle.Shape
it into a cone, and fill it with about 1 ½ tsp of filling.Moisten and press the top open edges
together and seal lthe cone.Do the
same with the rest of the dough.(This
can be done ahead of time).

5.Add
the water and mix everything together.Leave on low heat for 5-7 minutes.

6.Add
coriander leaves and mix.Remove from
heat, and serve in individual bowls.

Tastes good with coriander
chutney and masala tea.

Serves 4-6

Cabbage
cheese Toast

1 cup finely shredded cabbage

1 cup finely chopped coriander
leaves

¼ cup finely chopped green
pepper (capsicum)

¾ cup grated mild, rennetless
cheese

¾ cup chick-pea flour

¼ tsp hing

¼ cup water

Salt to taste

9 slices of brown bread

Oil for deep frying

1.In
a bowl, mix together cabbage, coriander lease and green pepper.

2.Add
cheese, flour, hing and salt, mix well with your hands.

3.Add
water, a little at a time, until mixture takes on the consistency of a spread.

4.Cut
away the crusts of the slices of bread and cut into 3 inch pieces.

5.Spread
mixture on bread.

6.Heat
oil a deep fryer.Deep fry bread
pieces.Remove from oil and place on
absorbent towels.

7.Serve
with coriander chutney and ketchup.

Yields 18 pieces

To make a quick snack: cut
plain cheese sandwich into small squares.Dip in chick-pea batter and deep fry as in bhajias.

Yellow
Split Pea Balls

(Chana
dal wadas)

¾ cup chana dal, soaked for
4-5 hours

¼ cup poha (pressed rice)

1 cup spinach, finely chopped

½ cup coriander leaves, finely
chopped

1 Tblsp coriander seeds,
crushed or coarsely ground

½ tsp ground black pepper

2 Tblsp lemon juice

Salt to taste

Oil for deep frying

1.Coarsely
bland the drained chana dal in a blender with a little water.Set aside in bowl.

2.Wash
the poha in hot water.Squeeze out as
much water as possible.

3.Add
all the ingredients along with the poha to the ground dal and mix thoroughly.

4.Shape
the mixture into medium-sized balls.

5.Heat
oil in a deep fryer.When oil is hot,.
Add balls a few at a time and lower heat.Cook until golden brown.

6.Do
the same with rest of the mixture.

7.Serve
with coconut chutney and date sauce.

Serves
4-6

Raitas
and Salads

In India, raitas and salads are served as a side dish
rather than eaten as a dish by itself.

Raita is made of yogurt combined with different vegetable
and/or fruits.The soothing effect of
the chilled raita as opposed to the spicy dal and vegetables brings a good
balance to the palate.Raitas are
simple to make and take just a few minutes to put together.One the basics are acquired,. You may end up
with your own combinations,. Besides the ones you find in this book.Taitas are some times just spiced with salt
or mustard seeds and hing.It is very
important to maintain the natural flavor of the yogurt and the vegetables or
fruits.

As salad is to a Westerner, Cachumber is to an Indian.The Indian version of a salad requires no
dressing.Cachumber is spiced with
salt, pepper and lemon juice just before serving.Sometimes it is flavored with other milled spices like coriander
and cumin seed powder.The crunchiness
of this salad is the secret of its success. Swerved with khichadi,. Dal-dhokali
or regular lunch, it enhances the taste of food.

So raitas and cachumbers heighten the aesthetic and
nutritional appeal of the food with their natural color,. Texture and
coolness.They also add an artistic
touch to the whole menu.

Chick-Pea
Salad

1 cup uncooked chick-peas or1
tsp salt

2 20 ounce cans of chick-peas1 tsp chopped coriander (opt)

1 carrot, chopped into small
bits¼
tsp cayenne (opt.)

1 tomato, chopped small2 Tblsp oil

1 tsp fresh roasted cumin
seeds 2 tsp lemon
juice

1.Soak
and cook the chick-peas in water.Drain
and set aside.(If using canned
chick-peas, drain and wash quickly under running water.)

2.Roast
cumin seeds in a dry pan on low heat, till they are slightly browned and exude
a pleasant, pungent aroma.Then grind
them in a coffee grinder or crush them into a coarse powder with a mortar and
pestle or the back of a spoon.

3.Chop
the carrots and tomatoes.

4.Mix
all ingredients together in a bowl.If
you make this salad ahead of time and allow it to marinatea few hours, it gets even better.

Serves 4-6

Cucumber-Apple
Salad

1 cup shredded carrots 1 Tblsp finely chopped coriander

1 cup diced cucumber 2 tsp lemon juice

1 cup peeled, diced appleSalt and pepper to taste

1.Chop
vegetables and fruit.

2.Mix
together fruit,. Vegetables, lemon juice and chopped coriander, in a serving
bowl.

3.Chill
briefly in the refrigerator.

4.Just
before serving, and salt and pepper to taste.

Serves 4-6

Cabbage-Pineapple
Salad

(Kobi-nanas
nu raitu)

1 ½ cups plain yogurt1
cup grated carrots

1 cup crushed pineappleSalt to taste

(fresh or canned)½ cup
chopped walnuts

1 cup shredded cabbage¼ cup black raisins

1.In
a large bowl, whisk the yogurt until; creamy.

2.If
using canned pineapple, drain it well.

3.To
the whipped yogurt, add the pineapple (drained, if necessary) and the remaining
ingredients and mix well.

4.Chill
for at least an hour before serving.Very refreshing and cooling in the summer.

Serves 4-6

Carrot
Salad

(Vagharela
gajar)

4 cups finely shredded or1/8 tsp hing

grated carrots½ tsp salt

2 tsp sesame oil2
tsp lemon juice

1 tsp black mustard seeds

1.Prepare
the carrots and set aside.

2.Heat
oil in a saucepan and when it is almost smoking add mustard seeds. Cook about
15 seconds and add carrots.Sprinkle
with hing, salt, lemon juice and fresh coriander.Stir to coat shredded carrots.Cook briefly, stirring until heated through.Remove from heat.

3.Empty
the mixture into a salad bowl and set aside until ready to serve.

Serves 4-6

Yogurt-Carrot
Salad

(Gajar
nu raitu)

4 cups shredded carrots Salt to taste

1 Tblsp oil2 cups plain yogurt

1 tsp mustard seeds2 tsp finely chopped

1/8 tsp hingcoriander leaves

1.Heat
oil in a pan and add the mustard seeds.As soon as seeds start popping,. Add the hing.

2.Add
the carrots, salt and yogurt to the oil.Stir mixture while the pan is still on low heat.Turn off the heat.

3.Put
the carrot-yogurt mixture into a serving bowl.Garnish with chopped coriander leaves and chill.

Serves 4-6

Banana
Yogurt

(Kela
nu raitu)

3 cups yogurt1
Tblsp brown sugar

3 medium ripe bananasSalt to taste

½ tsp mustard powder

1.Beat
the yogurt in a bowl.Add mustard
powder, sugar and salt and stir well.

2.Slice
the bananas into ¼ inch thick rounds.

3.Add
the bananas to the yogurt.Mix well the
serve.

Serves 6-8

To substitute prepared mustard
for dry mustard, use 3 times as much prepared mustard.

Banana-Cucumber
Yogurt

(kela
kakadi nu raitu)

2 ripe bananas, mashed½ Tblsp brown sugar

½ cup yogurt½
tsp salt

2 Tblsp shredded cucumber¼ tsp mustard powder

1.Mix
all ingredients together.Chill and
serve.

Serves 6-8

Cucumber
Raita

(Kakadi
nu raitu)

2 cups yogurt¼
tsp cayenne (optional)

6 small cucumbersSalt
and peper to taste

1 tsp freshly roastedChopped coriander leaves

cumin seedsfor garnish
(optional)

1.In
a good sized bowl, whip yogurt with a whisk.

2.Peel;
cucumbers in stripes, alternating peeled sections with unreeled.This preserves nutrients and adds some color
to the raita.Grate the cucumbers.(waxed cucumbers must be completely peeled.)

3.Roast
cumin seeds in a dry pan on low heat.Then crush them into a coarse powder with a mortar and pestle or the
back of a spoon.

4.Mix
yogurt, spices and cucumber in a serving bowl, garnish with chopped coriander
leaves.Chill the raita before
serving.(Once the cucumbers have been
added, it should not be allowed to sit outside very long as the cucumbers will
give up their juices and thin the raita).

Serves 6-8

Tomato
Raita

3 cups yogurt3
tsp udad dal

2 Tblsp oil4-5 curry leaves (optional)

5 medium firm tomatoes, Salt to taste

chopped finely1 Tblsp fresh coriander leaves

½ cup dry shredded coconutDash of hing (optional)

1 tsp mustard seeds

1.Beat
yogurt in a bowl.Add tomatoes, coconut
and salt.

2.Heat
oil in a pan.Add mustard seeds and
udad dal and as soon as it begins to crackle (just prior to popping), add the
curry leaves and hing (optional) spoon this mixture into the
yogurt/tomato/coconut mixture in bowl.Mix well and serve garnished with coriander leaves.

Serves 4-6

Potato
Raita

(Bateta
nu raitu)

2 med. Potatoes, boiled 2 tsp ground cumin

2 cups yogurt3
Tblsp chop. Coriander leaves

1/8 tsp chilli powder
(optional)Salt to
taste

1.Beat
the yogurt in a bowl until soft and cream.Add salt, chilli powder and ground cumin.

2.Peel
and chop the potatoes into small cubes.

3.Add
the potatoes to yogurt mixture.

4.Garnish
with chopped coriander leaves.Chill in
the refrigerator.

Serves 4-6

Yogo-Cheese

4 cups homemade yogurt¼ tsp salt

1.Line a large strainer with two layers of muslin or
cheesecloth and place strainer over a 4-5 inch deep pan.

2.Place yogurt in the strainer.

3.Cover pan and refrigerate for 8 hours to allow the
water to drain into the pan.

4.Remove yoga-cheese from the strainer and put it into a
glass bowl.Add salt and mix well.

5.Cover glass bowls with plastic wrap and refrigerates.

6.The excess water can be used in soups.

Note: This cheese keeps for a
couple of weeks.It tastes like cream
cheese and is delicious on rackers.It
can also he used as a dip, in pies, etc.

2.In
a dish, put sliced kohlrabi and all the spies.Mix thoroughly and allow salad to stand for 2 hours.

Serves 4-6

Mixed
Vegetable Salad

(Cachumber)

1 small grated beet 1 large
tomato chopped fine

1 small grated carrot1 Tblsp oil

1 small grated cucumber 1 Tblsp gr. Coriander-cumin

½ cup shredded cabbage¼ tsp hing

1 med.Green capsicum Salt to taste

chopped fine

1.Mix
all vegetables together in bowl.

2.Add
oil and spices and toss well.

Serves 4-6

Sprouted
Mung  Bean Salad

1 cup mung-bean sprouts1 cucumber, chopped small

1 cup alpha-alpha sproutsSalt and pepper top taste

1 tomato, chopped fine

Mix all the ingredients
together in a bowl and chill.

Serves 4-6

Carrot
 Raisin Raita

1 cup grated carrot 1 tsp sugar

½ cup black raisins1 tsp lemon

2 Tblsp salad oilSalt
to taste

¼ tsp mustard powder

Mix all ingredients together
in a serving bowl and chill.

Serves 4-6

Grape
Raita

2 cups green and red grapes 1 tsp sugar

chopped in small pieces½ tsp ground cumin

1 Tblsp mint chopped fineSalt
to taste

2 cups whipped yogurt

Put grapes in a serving bowl,
add all ingredients.Mix well and chill
in the refrigerator.

Serves 4-6

Spinach
Raita

(Palak
Raitu)

2 cups spinach, chopped fine½
cup whipped yogurt

1 cup cabbage, chopped fine2
tsp oil

½ cup grated carrot½ tsp mustard seeds

¼ cup mint, chopped fineSalt to taste

1.Heat
oil in a pan.Add mustard seeds.As soon as it begins to crackle, add all the
vegetables.

2.Cook
briefly, stirring until heated through.

3.Add
yogurt and salt, and mix well.

4.Chill
and serve.

Serves 4

Health
Salad

1 head of lettuce ½
cup cream

1 capsicum, chopped fine1 tsp lemon juice

1 apple, chopped smallSalt, peper and sugar to taste

3 cucumbers, chopped small

2 grated carrots

1.Wash
lettuce and separate leaves.Arrange
around a plate.

2.Combine
cream, salt, peper,. Sugar and lemon juice.Add this to the chopped and grated vegetables and fruit.

3.Place
this mixture in the center of the lettuce leaves.

4.Chill
and serve.

Serves 4-6

Sweet
Dishes

One of the foods loved by all is sweets and desserts,
served at the time of feast festivals and special occasions.It is an age- old practice to share sweets
and cakes with family, relatives and friend to express joy and happiness in
festive celebrations.In India, as it
is in other countries, festival time is fun time- sweet time!

In India, in olden
days, sweet dishes were prepared only on special occasions and festivals-to
mark the day.As every dish had to be
prepared from scratch, cooks had to be especially careful to have every
ingredient at home.Women of the town
got together to help each other in the making of the sweets.They shared their time and talent endlessly,
with each other.Singing folk songs
while working made their task easy and faster.It was a time of intimacy and joy.

The sweets in this section are chosen from all the
regions of India.The ones make u of
milk and paneer are generally Bengali sweets.Today they are among the most popular all over India.

Most of the Indian sweets, called Mithi in the Indian
language, are made with refined sugar, but to maintain the nutritional value of
the sweets I have tried to substitute maple syrup, brown sugar or gur wherever
possible.Sweets can be kept for 4 to 5
days in the refrigerator, but crisp sweets like peanut brittle can be kept
outside in an airtight jar for a couple of days.

The recipes chosen for this section are relatively easy to
make, and the ingredients easily available on any grocery store.

Sweetsare served
along with the meals to balance the spicy and sour taste of the dals and
vegetables.Unlike the Western
countries, Indians eat their sweets along with the meals, so as top enjoy all
the tastes of the food at one time.Exceptions top the rule are ice-creams and kulfis (Indian ice-cream)
which are served after the meals.

You can enliven your holidays with these delicious sweets
and treat your family with new and different tastes and flavors.

Green
Goddess Dessert

(Vatana
no dudhpak)

1 quart whole milk 1 medium apple, cut into

2 cups fresh orfrozen peassmall pieces

2 cups water¼ cup sugar

1 medium banana, cut into1
tsp rose essence or

small pieces ½ tsp ground
cardamom

½ tsp ground nutmeg

1.Bring
2 ups of water to a boil and add peas.Cook till soft and tender; drain.Set aside to cool.

2.In
a blender, puree the cooked peas with 2 cups milk and empty into a serving
bowl.Add remaining milk to puree.Add sugar, rose essence and chopped fruit.Mix until sugar is dissolved.

1.Line
a large colander with a double thickness of cheesecloth.Scrape yogurt into cheesecloth.Cover and let drain about five hours.The yogurt will give up a good deal of
liquid and will thicken as it drains.

2.Discard
the drained liquid.Empty the firm
yogurt into a large mixing bowl.

3.Blend
saffron and water in a small mortar.Blend to a paste with a pestle.

2.Spread
mixture in a greased 8-inch square cake pan.Bake in a preheated 3000F oven until slightly brown.Remove from oven, let cheese cool before
putting it in the freezer to chill.When cheese hardens, cut into 1-inch squares.

3.In
a saucepan, add milk 5 Tblsp syrup or sugar, milk masala and bring to a
boil.Turn off heat.Add cream.Allow sauce to cool, chill in the refrigerator.

4.Serve
Cheese squares floating in the sauce in individual bowls.Garnish with this slices of strawberries.

3.Add
a little water to the flaky mixture and try to form stiff dough.

4.Break
away about a quarter portion of the dough (the dough may crumble aqt this
stage.Just add ½ tsp water and knead
lightly.)

5.Knead
this portion of dough with the palm of your hand until it becomes soft,. Smooth
and manageable.(You may find it
necessary to add another ½ tsp water to make it adhere and get it to the right
consistency.)

6.When
dough is smooth, pinch off portions to make balls about ¾ inch in diameter
(about 5).

7.Heat
vegetable shortening and lower heat.Slide dough balls one-by-one into shortening set on low heat.Turn balls frequently with a slotted spoon
to ensure even cooking.

8.When
the balls turn dark brown, remove with slotted spoon allowing them to drain completely
and place them in prepared syrup.

9.Work
with the rest of the dough in this way but remember to work with a small
portion frying only five or six balls at a time.

10.When
all the balls are in the syrup bring syrup to a boil.This will puff the balls.

5.When
mixture is cool, pinch out a small portion and form into flatfish rounds 1-inch
in diameter.With your thumb make a
depression in the middle on one side of the round (so that it appears concave.)

6.Repeat
with the rest of the mixture.

Yields 25-30 pieces.

Peadas can be stored for a week without refrigeration.

Orange
Fudge

(Santara
ni barfi)

4 cups cashew nut powder2 tsp grated orange rind

1 up sugar½ tsp orange essence

1 cup orange juice

1.In
a saucepan, dissolve sugar in orange juice and boil over medium heat.Cook for 10 minutes or until; the syrup is
of three-thread consistency.(To test
for the right consistency, place a drop of syrup in a bowl of water.If the syrup has attained the right
consistency, the drop will settle down in the bowl; without disintegrating.)

2.Add
ground cashews and mix well.Continue
stirring mixture on low heat until a lump is formed and mixture starts to draw
away from the sides of the pan.Turn
off heat.

3.Add
orange rind and orange essence.

4.Spread
mixture in a 10-inch cake pan and allow to cool.Cut into desired shape.

Yields 25-30
pieces

Coconut
Fudge

(Kopra
Pak)

1 cup condensed milk1 tsp ground cardamom

3 cups desiccated coconut ½ tsp ground nutmeg

½ cup coarsely chopped ¼ tsp saffron powder

cashew nuts1 Tblsp ghee

½ cup coarsely chopped walnutghee for greasing hands

Slivers of pistachio nuts and glazed cherries for
garnish

1.Mix
condensed milk, coconut nuts and ghee in a non-stick pan and place over medium
heat.

2.Add
cardamom, nutmeg, andsaffron. Stir
until it forms a lump.

3.Grease
hands lightly with ghee and make 24 balls with the mixture.Place each ball in a decorative paper
cup.Garnish with pistachio nuts and
cherries.

Yields 24 pieces.

Rice
Pudding

(Kheer)

1 quart milk1
tsp ground nutmeg

1/3 cup desiccated coconut4 Tblsp slivered almonds

1 cup cooked riceand pistachios

¼ cup sugar1
tsp rose water

1 tsp ground cardamom

1.Bring
milk to a boil, reduce heat to moderate and stir occasionally, cook for 10
minutes.

2.Add
rice, sugar,. Coconut, nuts, cardamom and nutmeg and cook for 20 minutes,
stirring occasionally.Be careful not
to burn milk.The milk tends to sit at
the bottom of the pan if not stirred.

3.Cool.Stir in rose water and chill in refrigerator
for about 4 hours.